Peanut Butter Ice Cream

Ingredients

• 1 cup creamy peanut butter
• 2/3 cup granulated sugar
• 1 cup whole milk
• 1 1/2 cups half-and-half
• 1 teaspoon pure vanilla extract

Steps

1. Place peanut butter and sugar in a medium bowl and stir with a whisk until smooth.
2. Add milk and stir until smooth and the sugar is dissolved. Stir in half-and-half and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
3. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
4. Serve in cups or cones, adding mix-ins while dispensing ice cream.

Notes

Makes about ten 1/2-cup servings.

Intro line: ‘…peanut butter ice cream is a favorite of kids of all ages.’ (start torn off).

Nutrition per serving: Calories 265 (58% from fat), carb. 21g, pro. 8g, fat 18g, sat. fat 6g, chol. 17mg, sod. 150mg, calc. 76mg, fiber 2g.

Part of the card is cut off or missing: Top-left corner of the clipping is torn/cut away: the first letters of the title (‘\[Pean\]ut’) and the first word(s) of the intro line (‘\[…\]y peanut butter ice cream…’) are missing. Dark smear along the left edge of the method, still legible.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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